2 Sought-After Recipes From 'Stanley Tucci: Searching for Italy'

Apr 01, 2021 06:57 AM EDT | By Zyanya James (staff@foodworldnews.com)

'Stanley Tucci: Searching for Italy'
Award-winning actor Stanley Tucci is the host of CNN's hit food travel show, Searching for Italy.
(Photo : Emma McIntyre/Getty Images)

The recently concluded food travel show, "Stanley Tucci: Searching for Italy," was a feast for all senses. Award-winning actor, cookbook author, and self-confessed foodie Stanley Tucci was the CNN show's charming host and took viewers on a whirlwind tour of Italy's many regions and showcased its diverse cuisines. 

Stanley Tucci touched down in Naples and the Amalfi Coast, Rome, Bologna, Milan, Tuscany, and ended his tour in Sicily's southern region.

In the opening credits of the show, Stanley Tucci mentions that he's "Italian on both sides" and "fascinated by my Italian heritage." Impeccably dressed, fluent in Italian and game for anything, Stanley Tucci, as Forbes describes, emerged as an "Italian heartthrob.

Locals recognized the actor in several spots, and the affable host was equally as gracious as all his Italian hosts. But Stanley Tucci isn't the star here. It's Italy and its magnificent architecture, fascinating history and culture, and of course, the mouthwatering food.

According to Good Housekeeping, the show has already been renewed for a second season. While viewers may have a long wait ahead, that means those who missed it will have plenty of time to catch up.

READ NEXT: Get Delivery Ideas From Netflix's "Somebody Feed Phil" US Episodes

Recipes From Italy

Several Italian chefs were generous in teaching Tucci their secret recipes. In turn, CNN published these recipes for your own taste of Italy at home!

Amatriciana, Armando al Pantheon, Rome

Recipe from Chef Claudio Gargioli

Ingredients:

½ glass dry white wine

1 tablespoon extra virgin olive oil

6-7 San Marzano tomatoes

100g grated pecorino romano cheese

120g guanciale (cured pork jowl)

600g rigatoni pasta (or bucatini)

Salt

Black pepper

Directions:

Fill a large pot with water, add salt and bring it to a boil.

While waiting, chop the guanciale into thick strips. Heat the extra virgin olive oil in a frying pan, add the guanciale cook until crisp. Add the white wine, reduce for one minute, then remove the guanciale from the pan with a slotted spoon and set aside.

Add the San Marzano tomatoes to the pan with the remaining oil and fat from the guanciale. Flatten the tomatoes with a wooden spoon and simmer for a few minutes.

Cook the rigatoni in a pot of boiling water until al dente and then add the crispy guanciale back into the pan of tomatoes. Drain the pasta before adding it to the sauce.

Toss everything together and then divide into six portions. Serve with a crack of freshly ground black pepper and a sprinkle of grated pecorino.

Costoletta di vitello, Ratanà, Milan

Recipe courtesy of Chef Cesare Battisti

Ingredients:

4 veal cutlets, 450g each

5 eggs

400g fine breadcrumbs

600g clarified butter

30-40 fresh sage leaves

Directions:

Trim any excess fat or meat from the bone of each cutlet. Use a sharp knife to scrape the bone to clean it thoroughly.

Use your hands to flatten the meat. Each cutlet should be approximately an inch thick.

Beat the eggs with a bit of salt. Coat each cutlet in egg first and then in a layer of breadcrumbs. Make sure each cutlet is covered evenly.

Cook each cutlet separately. Heat a tablespoon of butter in a frying pan, and then place the breaded cutlet into the pan with two to three sage leaves. 

Cook on low heat for about five minutes. Don't turn the cutlet over. Just continue to add more butter and sage during this time. Constantly spoon over the melted butter to make sure that the top coating of breadcrumbs is crispy and golden.

Remove the cutlet and dry on absorbent paper. Leave it to rest for two minutes, sprinkle with salt, and serve. For more recipes from the show, click here.

READ MORE: Easy-Peasy Easter Sunday Dinner Recipes

CNN's recently concluded food travel show, "Stanley Tucci: Searching for Italy," was a feast for all senses. Award-winning actor, cookbook author, and self-confessed foodie Stanley Tucci was the show's charming host and took viewers on a whirlwind tour of Italy's many regions and showcased its diverse cuisines. 

Tucci touched down in Naples and the Amalfi Coast, Rome, Bologna, Milan, Tuscany, and ended his tour in Sicily's southern region.

In the opening credits of the show, Tucci mentions that he's "Italian on both sides" and "fascinated by my Italian heritage." Impeccably dressed, fluent in Italian and game for anything, Tucci, as Forbes describes, emerged as an "Italian heartthrob. Locals recognized the actor in several spots, and the affable host was equally as gracious as all his Italian hosts. But Tucci isn't the star here. It's Italy and its magnificent architecture, fascinating history and culture, and of course, the mouthwatering food.

According to Good Housekeeping, the show has already been renewed for a second season. While viewers may have a long wait ahead, that means those who missed it will have plenty of time to catch up.

READ NEXT: Get Delivery Ideas From Netflix's "Somebody Feed Phil" US Episodes

Recipes From Italy

Several Italian chefs were generous in teaching Tucci their secret recipes. In turn, CNN published these recipes for your own taste of Italy at home!

Amatriciana, Armando al Pantheon, Rome

Recipe from Chef Claudio Gargioli

Ingredients:

½ glass dry white wine

1 tablespoon extra virgin olive oil

6-7 San Marzano tomatoes

100g grated pecorino romano cheese

120g guanciale (cured pork jowl)

600g rigatoni pasta (or bucatini)

Salt

Black pepper

Directions:

Fill a large pot with water, add salt and bring it to a boil.

While waiting, chop the guanciale into thick strips. Heat the extra virgin olive oil in a frying pan, add the guanciale cook until crisp. Add the white wine, reduce for one minute, then remove the guanciale from the pan with a slotted spoon and set aside.

Add the San Marzano tomatoes to the pan with the remaining oil and fat from the guanciale. Flatten the tomatoes with a wooden spoon and simmer for a few minutes.

Cook the rigatoni in a pot of boiling water until al dente and then add the crispy guanciale back into the pan of tomatoes. Drain the pasta before adding it to the sauce.

Toss everything together and then divide into six portions. Serve with a crack of freshly ground black pepper and a sprinkle of grated pecorino.

Costoletta di vitello, Ratanà, Milan

Recipe courtesy of Chef Cesare Battisti

Ingredients:

4 veal cutlets, 450g each

5 eggs

400g fine breadcrumbs

600g clarified butter

30-40 fresh sage leaves

Directions:

Trim any excess fat or meat from the bone of each cutlet. Use a sharp knife to scrape the bone to clean it thoroughly.

Use your hands to flatten the meat. Each cutlet should be approximately an inch thick. Beat the eggs with a bit of salt. Coat each cutlet in egg first and then in a layer of breadcrumbs. Make sure each cutlet is covered evenly.

Cook each cutlet separately. Heat a tablespoon of butter in a frying pan, and then place the breaded cutlet into the pan with two to three sage leaves. Cook on low heat for about five minutes.

Don't turn the cutlet over. Just continue to add more butter and sage during this time. Constantly spoon over the melted butter to make sure that the top coating of breadcrumbs is crispy and golden.

Remove the cutlet and dry on absorbent paper. Leave it to rest for two minutes, sprinkle with salt, and serve. For more recipes from the show, click here.

READ MORE: Easy-Peasy Easter Sunday Dinner Recipes

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